Marinating massagers


The DRYBINDER unit has been designed to reduce the post-injection draining time in order to facilitate packaging of the meat immediately after being processed by said unit, since it is a proven fact that the greatest loss of brine injected in the muscle fibers takes place in the first ten minutes after injection and completely stops one hour after having been injected.

The exclusive design of the DRYBINDER drum produces a mechanical effect on the meat that forces drainage of the brine that has not been absorbed by the meat tissues. A slight massaging effect is also produced on the muscle mass, which provides better brine retention, minimizing signs of needle marks, thereby offering a product with better appearance, improved organoleptic quality and longer shelf life.

The DRYBINDER is made up of a perforated plate drum, which is equipped with small baffles that keep the meat in continual movement. It is highly recommended for use with bacon, loin and whole chicken or parts. Meat processing time in the DRYBINDER can be modified by adjusting the rotation speed and the tilt of the drum.

Production capacity depends on the characteristics of the product and the production line. Please, consult with Metalquimia.

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For further information about production capacity and technological possibilities, contact METALQUIMIA

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